Preparation. Simple and efficient. Place the raw or seared products fully cooled (max. 6 °C) in a vacuum, sous vide or shrink bag with spices, marinades and flavourings. Raw onions, leek or garlic should be steamed or seared before vacuum-packing. Sear braised dishes in advance and cool back down to max. 3°C. Vacuum-pack the meat […]
The SelfCookingCenter®. A professional baking system. In addition to cooking, the SelfCookingCenter® is also perfect for baking. You specify how you want your baked goods. Such as if your baked goods are to have light or dark browning, with or without crust, proved or unproven. You control all of that and your SelfCookingCenter® will implement your specifications […]
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